Hummus Puffs with veggies | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
An easy and delicious vegan lunch! Simply top puff pastry with hummus and healthy vegetables.
Watch this Masala TV video to learn how to make Hummus Puffs with veggies,Beef chili potato skins and Chili cheese corn cups. This show of Evening With Shireen with Chef Shireen Anwar aired on 2 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Hummus puffs:
Ingredients
Mini buns 12 scoop out from center, brush with melted butter and bake in the oven for 10-12 mins on 180 d till crisp
Ingredients for filling
Chick peas boiled ½ cup
Tahini paste 1 tbsp heaped
Lemon juice ¼ cup
Garlic 1 tsp
Yogurt 2 tbsp
Cream ½ cup
Salt & pepper ½ tsp each
Oil 2 to 3 tbsp
Ingredients for veggies
Cucumber 1
Onion 1
Tomato 1
Olives chopped for topping
Jalapeno chopped as required
Method
Scoop out the center of mini buns, brush with melted butter inside and toast in oven till crisp, blend together all the ingredients for filling in a blender until smooth hummus is made, fold in all the veggies in the hummus and stuff in the mini buns, decorate with olives and jalapenos, serve.
Beef chili potato skins:
Ingredients
Potatoes boiled 6
Oil to deep fry
Salt & pepper 1 tsp
Ingredients for filling
Oil ¼ cup
Beef mince 250 gm
Onion chopped ½ cup
Chopped garlic 1 tsp
Chopped ginger 1 tsp
Crushed red pepper 1 tsp
Garlic powder ½ tsp
Ground cumin 1 tsp
Paprika 1 tsp
Tomato puree 2 tbsp
Ketchup ¼ cup
Oregano leaves ½ tsp
Sugar 1 tbsp
Ingredients for sour cream
Cream 1 cup
Lemon juice 3 tbsp
salt & pepper Pinch
Oregano ½ tsp
Grated mozzarella 1 cup
Method
Heat oil, add beef, fry for 5 mins with chopped ginger and garlic, add onion and sauté till all water from beef dries, add all the spices, tomato puree and ketchup, deep fry whole boiled potatoes along with skin till crisp, season with salt and pepper, cut potatoes lengthwise from center and scoop out the potato pulp to make cavity for filling, in the holo of potato put sar cream, then prepared beef chili, top with grated mozzarella, grill for 5 mins till cheese melts serve immediately.
Chili cheese corn cups:
Ingredients
Samosa wrappers as required
Oil for brushing
Ingredients for filling
Tikka boti ½ packet
Cheddar cheese grated 1 cup
Sweet corn 1 can
Green chilies 3
Butter 2 ounce
Salt & pepper ½ tsp each
Almonds ½ cup
Milk 1 tbsp
Method
Grease a cupcake tray, place samosa wrappers crosswise in it, brushing with oil to form a cup, bake it 180 d for 20 mins till crisp to hold the cup shape, heat butter in a wok, add chilies, corns, tikka boti, and the seasonings, add in almonds and milk, fry for few a min, mix in grated cheese, fill the cheese mixture in prepared cups, grill till the cheese melts and gets brown on top, serve
Watch this Masala TV video to learn how to make Hummus Puffs with veggies,Beef chili potato skins and Chili cheese corn cups. This show of Evening With Shireen with Chef Shireen Anwar aired on 2 October 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
Hummus puffs:
Ingredients
Mini buns 12 scoop out from center, brush with melted butter and bake in the oven for 10-12 mins on 180 d till crisp
Ingredients for filling
Chick peas boiled ½ cup
Tahini paste 1 tbsp heaped
Lemon juice ¼ cup
Garlic 1 tsp
Yogurt 2 tbsp
Cream ½ cup
Salt & pepper ½ tsp each
Oil 2 to 3 tbsp
Ingredients for veggies
Cucumber 1
Onion 1
Tomato 1
Olives chopped for topping
Jalapeno chopped as required
Method
Scoop out the center of mini buns, brush with melted butter inside and toast in oven till crisp, blend together all the ingredients for filling in a blender until smooth hummus is made, fold in all the veggies in the hummus and stuff in the mini buns, decorate with olives and jalapenos, serve.
Beef chili potato skins:
Ingredients
Potatoes boiled 6
Oil to deep fry
Salt & pepper 1 tsp
Ingredients for filling
Oil ¼ cup
Beef mince 250 gm
Onion chopped ½ cup
Chopped garlic 1 tsp
Chopped ginger 1 tsp
Crushed red pepper 1 tsp
Garlic powder ½ tsp
Ground cumin 1 tsp
Paprika 1 tsp
Tomato puree 2 tbsp
Ketchup ¼ cup
Oregano leaves ½ tsp
Sugar 1 tbsp
Ingredients for sour cream
Cream 1 cup
Lemon juice 3 tbsp
salt & pepper Pinch
Oregano ½ tsp
Grated mozzarella 1 cup
Method
Heat oil, add beef, fry for 5 mins with chopped ginger and garlic, add onion and sauté till all water from beef dries, add all the spices, tomato puree and ketchup, deep fry whole boiled potatoes along with skin till crisp, season with salt and pepper, cut potatoes lengthwise from center and scoop out the potato pulp to make cavity for filling, in the holo of potato put sar cream, then prepared beef chili, top with grated mozzarella, grill for 5 mins till cheese melts serve immediately.
Chili cheese corn cups:
Ingredients
Samosa wrappers as required
Oil for brushing
Ingredients for filling
Tikka boti ½ packet
Cheddar cheese grated 1 cup
Sweet corn 1 can
Green chilies 3
Butter 2 ounce
Salt & pepper ½ tsp each
Almonds ½ cup
Milk 1 tbsp
Method
Grease a cupcake tray, place samosa wrappers crosswise in it, brushing with oil to form a cup, bake it 180 d for 20 mins till crisp to hold the cup shape, heat butter in a wok, add chilies, corns, tikka boti, and the seasonings, add in almonds and milk, fry for few a min, mix in grated cheese, fill the cheese mixture in prepared cups, grill till the cheese melts and gets brown on top, serve